Identification of the Bacterial Microflora in Dairy Products by Temporal Temperature Gradient Gel Electrophoresis

Numerous microorganisms, including bacteria, yeasts, and molds, are present in cheeses, forming a complex ecosystem. Among these organisms, bacteria are responsible for most of the physicochemical and aromatic transformations that are intrinsic to the cheesemaking process. Identification of the bact...

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Bibliografische Detailangaben

Veröffentlicht in:	Appl Environ Microbiol
Hauptverfasser:	Ogier, Jean-Claude, Son, Olivier, Gruss, Alexandra, Tailliez, Patrick, Delacroix-Buchet, Agnes
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 2002
Schlagworte:	Food Microbiology
Online-Zugang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC124045/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12147461/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.8.3691-3701.2002
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